Healthy lentil bread with 100 % whole food, whole grain ingredients, and no oil, eggs, wheat flour, or yeast, resulting in a vegan, gluten-free high protein bread that contains a whopping 12 g protein per slice!
Healthy High Protein Bread
I love bread, even while avoiding gluten (which is where this traditional gluten-free loaf and gluten-free baguette come in). For the past 10 years, I have also been regularly making this high-protein bread with lentils, which my partner, in particular, adores. This recipe eliminates almost all ’empty calories’ (I’m looking at you AP flour). I believe, this is the healthiest bread that I created so far (while still being delicious) and therefore, I want to share the recipe with you.
With a combination of lentils, ground oats, chickpea flour, and seeds, this healthy bread is packed with wholesome ingredients that will truly nourish your body while still providing a delicious loaf for sandwiches, toasting, and dipping. Honestly, it’s so good, I should sell it!
Best of all, since this bread recipe is both gluten and yeast-free, it is super low effort. Instead of kneading, proofing, rising, shaping, etc., all you need is to combine the ingredients into a batter and pour it into the pan – easy!
What Makes This Lentil Bread Healthy?
Looking at the protein bread recipe as a whole, I made it my mission to eliminate ‘empty calorie’ ingredients for whole food, whole grain, nourishing ingredients, including:
Lentils: This modest pulse is rich in dietary fiber, protein, polyphenols (which are antioxidant and anti-inflammatory), and several vitamins and minerals. These include iron, magnesium, potassium, and B vitamins, which are beneficial for blood pressure, cholesterol, and overall heart health.
Ground oats/ oat flour (GF, if needed): Similar to lentils, oats are packed with dietary fiber, polyphenols, and protein along with carbs, to keep you satiated for longer. They’re also loaded with numerous vitamins, minerals, and antioxidants. These include several B vitamins, manganese, magnesium, copper, iron, zinc, folate, etc. The combination is beneficial for cholesterol, blood sugar levels, digestive health, etc.
Chickpea flour: This unrefined flour is mild and nutty, and fiber, protein, and nutrient-packed. It contains high folate levels (100% per cup) and manganese, copper, phosphorus, iron, and thiamine (all above 25% RDI). More so, like the above, chickpea flour is packed with polyphenols to rid your body of harmful free radicals and keep various diseases at bay. It’s also far more satiating than regular wheat flour.
More so, this bread is oil-free, egg-free, dairy-free, gluten-free, yeast-free, and contains several amino acids – yet it is also absolutely packed with flavor!
The Ingredients & Substitutes
- Dried Lentils: I usually use green or brown lentils. A reader reported that the bread also turns out great with red lentils. Please soak the lentils for at least 2 hours or overnight.
- Water: You can use filtered or tap water (the latter depends on where you’re based).
- Oat flour: You can easily make your own by grinding rolled oats (regular or gluten-free) in a blender or electric coffee/spice grinder into a floury consistency for this high fiber bread.
- Chickpea flour: Alternatively, rice flour works well. You may also use quinoa flour, buckwheat flour, or sorghum flour, though I haven’t tried.
- Psyllium husk powder: This ingredient mimics gluten in gluten-free baked goods and plays a major role in helping the gluten-free protein bread rise.
- Seeds: I used a combination of pumpkin seeds and sunflower seeds. However, you can use any seeds (including hemp seeds) or chopped nuts (like walnuts) of your choice. Add an extra two tablespoons to top the fitness bread if preferred. You could also mix chia and flax seeds into the dough.
- Baking soda: This simple protein bread recipe is a type of soda bread, using baking soda in place of yeast to provide lift and texture.
- An Acid: Use apple cider vinegar or lemon juice.
- Salt: To enhance the overall flavor of the lentil bread.
Optional Additions:
I’ve kept the ingredients for this high protein bread recipe basic, as I would for standard sandwich bread. However, feel free to play around with add-ins, including:
- Herbs: Fresh or dried herbs are a simple way to boost flavor in any bread. Use individual herbs (like rosemary, thyme, sage, etc.) or blends like Italian seasoning.
- Spices: Onion powder, garlic powder, and red pepper flakes are all ways to add subtle depth of flavor to make the best whole grain bread ever. Nutritional yeast will help add a slightly nutty, cheesy, umami-rich flavor.
- ‘Sun-dries’: Like sun-dried tomatoes, olives, roasted onion, roasted garlic, finely chopped jalapeños/chilis, etc.
- Sweetener: A spoonful or so of maple syrup can help to balance all the savory, earthy flavors in this high fiber bread.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Lentil Protein Bread?
There are only a few steps to preparing this yeast-free bread, including:
- First, add the lentils to a large bowl with plenty of water (covered by 2 inches). Then soak for at least 2 hours (or overnight). Then drain the water.
- Preheat the oven to 400 °F/205 °C and line a large loaf pan with parchment paper.
- Then, blend the lentils with 320 ml fresh water until puréed.
It can help to use a tamper, if you have one, to ensure they’re evenly puréed. Otherwise, pause the machine and give it a mix as needed.
- Then, transfer the puréed lentils to the same large bowl as before with all the remaining ingredients and mix well with a spatula.
- Pour the healthy bread batter into the prepared pan, using a spatula to smooth the top if necessary.
I also sprinkled two additional tablespoons of pumpkin seeds over the batter before baking.
- Bake the bread on the center rack in the oven for 45 minutes. Then, allow it to cool completely on a cooling rack before slicing. Enjoy!
How to Store?
Make ahead: You can soak the lentils overnight, ready to purée and mix with the remaining ingredients the following morning.
Store: Allow the lentil bread to fully cool and then store it, tightly covered, at room temperature for 2-3 days. Alternatively, store it in an airtight container in the fridge for 7-10 days.
Freeze: You can freeze this fitness bread either whole or sliced. The latter is easier for thawing a slice or two at a time, as needed. However, it will also dry out the bread sooner, so the choice is up to you. If it’s sliced, place pieces of parchment paper between each slice to avoid sticking. Then wrap the loaf in plastic wrap before placing it in a Ziplock bag and freezing for 3-4 months.
Allow the entire loaf to thaw at room temperature for several hours, or thaw/reheat individual slices in a microwave or toaster oven.
Serving Recommendations
While this high protein high fiber bread is earthier and more savory than traditional sandwich bread, it still works very well as a versatile savory vegan bread for:
- Sandwiches: Experiment with all your favorite fillings, e.g. vegan cheese, tomatoes, etc.
- Toast: I love to make avocado toast to combine all the protein with healthy fats. It also pairs well with sautéed mushrooms and tofu scramble.
- For dipping/mopping: With soups and stews like this easy veggie stew or pumpkin soup. You could also use it for dipping in dips like this creamy hummus or spinach artichoke dip.
In the comments below, let me know your favorite ways to enjoy this oat, chickpea, and lentil bread.
Recipe Notes, Tips, and FAQs
- Is there protein in bread? In traditional wheat bread (white), there is around 3.5 g protein per medium slice (40 g) and 4 g for a wholemeal slice. In comparison, this high protein bread contains 10-12 grams of protein per slice. The exact amount will vary based on how thickly you slice the bread.
- Is lentil bread very dense? While it’s denser than traditional wheat bread, this healthy gluten-free bread is not overly dense.
- Can I leave the lentils to ferment? I haven’t tried, so I can’t guarantee results. However, if you do, let me know the results, as I’ve heard it can increase the rise in the bread.
- What does it taste like? This lentil bread tastes slightly savory and earthy without tasting overwhelmingly ‘healthy’. I urge you to try it and find out for yourself!
Other Gluten-free ‘Bread’ Recipes
- Gluten-free bread loaf (yeast-free)
- Vegan cheesy garlic breadsticks
- Potato flatbread
- Gluten-free bread rolls
- French baguette
- Gluten-free pita bread
- Vegan naan bread
If you try this protein bread recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Protein Bread Recipe
Ingredients
- 1 1/2 cups (300 g) dried lentils (see notes), soak for at least 2 hrs or overnight
- 1 1/3 cups (320 ml) water
- 1 cup (100 g) chickpea flour (see notes)
- 1 cup (90 g) oat flour (gluten-free if needed)
- 3 tbsp (26 g) psyllium husk powder
- 6 tbsp (60 g) seeds of choice + more for the top (see notes)
- 1 tsp salt
- 1 tsp baking soda
- 1 1/2 tbsp apple cider vinegar or lemon juice
Instructions
- You can watch the short video for visual instructions.Soak lentils in a large bowl with plenty of water for at least 2 hours (or overnight), then drain the water.
- Preheat the oven to 400 °F (205 °C) and line a large loaf pan with parchment paper.
- Blend the soaked lentils with 320 ml of fresh water in a blender until they are puréed (about 1 minute), using a tamper to help with the process, if needed.
- Add the puréed lentils and all remaining ingredients to a large bowl and mix well with a spatula.
- Pour the batter into the loaf pan, sprinkle some additional pumpkin seeds on top, and bake the bread for 45 minutes. Let it cool, then slice and enjoy!
Notes
- Lentils: I usually use green or brown lentils. A reader reported that the bread also turns out great with red lentils.
- Chickpea flour: I made the bread once with rice flour and the result was fine too. You can most likely also use quinoa flour, buckwheat flour, or sorghum flour.
- Seeds: I used a combination of pumpkin seeds and sunflower seeds. You can also use hemp seeds or nuts of your choice. I topped the bread with about 2 tablespoons of pumpkin seeds in addition. Feel free to add chia seeds or flax seeds in addition.
- The total time doesn't include soaking time.
Nutrition information is an estimate and has been calculated automatically
Lisa Ratz
Just made this – it’s delicious. Thanks for the recipe. However it is quite dense. Can I add yeast? Or more baking powder?
Ela
Hey, it’s because of the lentils and all the healthy fiber, compared to white bread which contains mainly white flour and empty calories. You can add more baking powder or even yeast if you want, but I am not sure if it would make a huge difference.
Beth
Easy and delicious 😋 A new favorite.
Ela
So happy you like it, Beth. 🙂
Steve
I used red lentils. I also substituted the flour and only used almond flour. turned out pretty good. dense high calorie loaf, feels like I could go on a journey and feed myself for weeks!
Ela
Thanks for your feedback, Steve.
Kathryn
This bread is now a staple in our home. Thank you Ella!
Ela
That’s awesome, Kathryn. Thanks for your feedback. 🙂
Jessica
I was pretty surprised by how easy it is to put together. Bread turned out great. It’s dense and filling! Glad I already had the psyllium husk powder on hand.
I’ll make this again for sure! Thank you so much for sharing this recipe! Greetings from Canada btw !
Ela
That’s so good to hear, Jessica. Thanks for your feedback. 🙂
hannah
GAMECHANGER!
made it few times now (red lentils) and LOOOVING IT. thanks!
Ela
Wonderful! Thanks for your awesome feedback, Hannah. 🙂
Zofia
Hi, what size baking form you are using. And my bread doesn’t seem to raise much. I have tried few times. I like the taste and the texture, but I feel it should be higher.
Thank you
Ela
I used a loaf pan that is wider on top. The measurements on top are: 9 x 5 inches (23 x 12.7 cm) and at the bottom: 8.2 x 4.2 inches (20.8 x 10.7 cm).
Hope this helps.
Zofia
Thank you, but why does not raise much. what would be the reason.
Many thanks.
andrea
Hi Ela! I’ve tried 2 of your other breads and they were amazing. (brotchen und baguette).
But this one was absolutely raw inside. I left in the oven for almost 2 hours, Then it started burning outside and still : raw and like a jelly inside. Did this ever happen to you? I used rice flor instead of chickpea flour.
Many thanks.
Ela
Hi Andrea, no, it NEVER happened to me, and I make the recipe on a regular basis (actually my boyfriend makes it weekly!). It sounds like you did something wrong. Did you use cooked lentils, maybe?
Laurie Hoffman
How many grams do the lentils weigh after soaking?
Ela
I didn’t weigh them after soaking. You need 300 grams of dry lentils.
J
Hi, this is a really great recipe, thanks for posting. I tried it with split red lentils, buckwheat, quinoa or oats, flaxseed and walnuts/hazelnuts instead of seeds. I don’t have one large loaf tin, so split between two, and that works as well. Less deep, but found it easy to slice and it might have helped with portion control as slices were smaller!! Thanks again.
Ela
Sounds great! I am glad it turned out delicious. 🙂
Allie
I wanted thank you for delicious bread. I love love them!!
Ela
I am really glad you like it, Allie. 🙂
Eva
This is amazing!! Delicious taste and super easy to make. Thank you so much, it will become a regular staple
Ela
Sounds great Eva, I am glad you like the bread. 🙂
Sara
Can we use anything other than psyllium husk powder
Ela
You can use ground chia seeds, but use the double amount (52 grams). The result will be slightly different though.
Karin
Could you use canned lentils instead of dried, soaked, lentils?
Ela
No, that won’t work, you really need dried lentils.
Karin
I made 2 loaves, using dried lentils, and it turned out great. I did substitute coconut flour for the oat flour and we simply love it. It is a wonderfully, dense, bread that will be great with an almond ricotta, tomatoes, and fresh herbs or anything else you like. Thanks for a great recipe.
Ela
Yay, I am so glad it turned out great. Thanks for your feedback, Karin. 🙂
Nancy
I’m looking for a grain free version also. Was it a 1:1 sub of coconut flour for the oat flour, Karin?
Thanks!
Maria
Could we replace the psyllium husk for xanthan gum?
Ela
Hi Maria, it might work fine, but I haven’t tried it, so I cannot tell you how much you will need. 🙂
Sylwia
The bread is tasty and came out really well. Great idea to get your protein, thank you! 🙂
Ela
You are very welcome, Sylwia. I am glad you like it. 🙂
Gabrielė
What about using pea flour instead of chickpea, would that work?
Ela
Hey, I never tried it, but I think it could work. 🙂
Ofira
Thank you for this wonderful bread, I love it❤️ Great explanation👏👏
Ela
You are so welcome, Ofira! Very glad you like it. 🙂
Sawyer
This might be a dumb question but are the 6 TBSP of seeds needed for structure? I have everything else I would need to make this just not seeds to mix in! I’m not sure if it would work anyway or if they are somehow important to make the bread have the right texture. Very interested to try this.
Ela
No, they just add more healthy fat and taste and make the bread moister, but it’s also okay if you leave them out. 🙂
Michelle
I tried with brown lentils and really enjoyed this bread. But just curious if green peas could be used instead, to boost the protien a little higher? Thanks for the delicious recipe!
Ela
Hi Michelle, I haven’t tried green peas, but I think it might work! I would suggest soaking them overnight since they are larger. Please report back if you give it a try. 🙂